Author Laura Powell

Crock Pot Creamy Southwestern Chicken Nachos

A while back I shared a delicious recipe with you all for Crock Pot Southwestern Chicken Nachos. This is a family favorite at my house. Then I recently saw a version that was very similar. However there was one thing about the recipe that was definitely different, at the end of cooking it all in the crock pot you mix in a package of cream cheese. I had to give it a try.

So I followed the original recipe for the crock pot nachos but I put the chicken in the bottom of the crock pot and topped it with the beans. Then I used a can of corn (drained) instead of frozen corn this time and poured on the salsa. After it was all cooked for the required time, I shredded the chicken and mixed in a package of cream cheese. This way there is no need to use shredded cheese on your nachos. My teenage son loved it! It ate 3 plates on nachos that night. Everyone else thought both versions were of equal goodness. So if you love the other version give this creamy version a try. This recipe would also be excellent Super Bowl party food.

By the way, the original recipe (without the cream cheese) with 4 cups chicken broth added along with the rest of the ingredients makes a great soup! Shred the chicken and serve with the same accompaniments.

I’ve made the original recipe (though I got it from a friend who found it in a newspaper) and served it with rice or in a tortilla. I think this along with guacamole and pico de gallo sounds like Super Bowl Food.